Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. A liquid will usually assume the shape of its container A liquid is one of the main states of matter. ... A miserable stubborn cantankerous old mans, whos actually quite good humoured & an enjoyable compadre to play online alongside if you catch him on a good day. ... Kinnikuman character, see Meat Alexandria. ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... This article is about cereals in general. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... Simmering refer to food that are cooked in hot water but require gentler treatment than boiling to prevent toughening and prevent food from breaking up. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... This article or section does not cite any references or sources. ... For the computer protocol, see SAUCE. Or see source. ... Garnish is a substance used primarily as an embellishment or decoration to a prepared food or drink item. ...

Broth has been made for many years using the bones of animals. Traditionally bones are boiled in a cooking pot for long periods extracting the flavour and nutrients from the bones. The bones may or may not have meat still on them.

When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering—the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass. Albumen redirects here. ... Turbidity standards of 5, 50, and 500 NTU Turbidity is a cloudiness or haziness of water (or other fluid) caused by individual particles (suspended solids) that are generally invisible to the naked eye, thus being much like smoke in air. ...

In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese). East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Insert non-formatted text hereLink title Families Alariaceae Chordaceae Laminariaceae Lessoniaceae Phyllariaceae Pseudochordaceae For other uses, see Kelp (disambiguation). ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ...

In industrial processing the term "Broth" or "Toxic Broth" is often used to describe chemically saturated liquid waste that is unfit for release into a municipal sewage system.

Scientifically, broths such as chicken and beef broths make excellent mediums in which bacteria can grow in, due to the abundant source of food, nutrients, and energy. Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Nutrients and the body A nutrient is any element or compound necessary for or contributing to an organisms metabolism, growth, or other functioning. ...

See also

• Dashi

• Ramen Noodles

• Nickle Stabile

Stock is made with bones. Broth is made using meat. Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... A typical packet of ramen This article discusses Japanese food. ...

External links

• Traditional bone broth in modern health and disease by Allison Siebecker